In a bowl, add the eggs together with the sugar and beat with a whisk until pale and doubled in volume. We add the sunflower oil in thread, and then natural yogurts. Gently beat again until these ingredients are integrated.
Then add the sifted flour along with the baking powder. We integrate gently so that the volume provided by the egg is not lowered, and we add 150 grams of blueberries to the dough as well as two nectarines cut into thin slices.
We integrate the fruit into the mixture and pour everything into a 22-centimeter bowl greased with a little butter, margarine or release spray, and then sprinkled with flour. Preheat the oven to 180 degrees Celsius with heat up and down.
For decorate the cake, we open the remaining nectarines in two halves, we pit them and cut them into slices with the skin. We are placing them around the edge of the mold. The hole that remains is filled with the remaining blueberries, sprinkled with icing sugar.
We bake the cake for 50 minutes or until when pricked with a skewer it comes out clean of dough. Let it cool down and before serving add a little icing sugar to the surface.